Small-Batch Oatmeal Chocolate Chip Cookies

½ cup old-fashioned rolled oats
⅓ cup oat flour If you don't have store-bought, create oat flour with this how-to guide.
½ cup unsweetened applesauce
2 tbsp pure maple syrup
¼ cup dark chocolate chips
½ tsp pure vanilla extract
⅛ tsp baking soda
⅛ tsp sea salt

Preheat & Prep: Heat your oven to 350°F (175°C). Line a small baking sheet with parchment paper.
Whisk the Wet: In a medium bowl, thoroughly stir together the unsweetened applesauce, pure maple syrup, and vanilla extract.
Combine the Dry: Add the rolled oats, oat flour, baking soda, and sea salt directly into the wet ingredients. Mix until a uniform, soft dough forms.
The 5-Minute Rest: Let the dough rest on your counter for 5 minutes to allow the oats to fully absorb the liquids.
Fold & Shape: Gently fold in the dark chocolate chips. Divide the dough into 6 equal mounds on your prepared baking sheet. Use the back of a spoon or your fingers to gently flatten and shape them into round discs.
Bake to Perfection: Bake for 10 to 12 minutes until the edges are golden and set.
Cool Safely: These cookies are incredibly tender when hot! Let them cool on the warm baking sheet for 5 minutes to firm up completely before transferring them to a wire rack or enjoying.